1

ABOUT THE RECIPE:

These babies are ready for the oven in 10 minutes flat! Filled with kid-friendly, nutritious, and delicious ingredients like dates, cranberries, sunflower seeds, and bananas, these gluten-free treats make a beautiful breakfast bite, an excellent afternoon snack, or healthy dessert!

Makes 24 Treats

2

INGREDIENTS:

2 medium ripe bananas, peeled
¼ cup maple syrup
1½ cups gluten-free, quick cooking or old fashioned rolled oats (do not use “instant oats)”
½ cup unsweetened shredded dried coconut
1⁄3 cup sweetened dried cranberries, dried cherries, or raisins
¼ cup raw or roasted sunflower seeds
6 to 8 Medjool dates, pitted and diced

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INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line two, 12-cup mini-muffin tins with paper liners.

Put the bananas and maple syrup in a medium bowl and mash into a chunky purée using a potato masher or large fork. Add the oats and stir to combine. Add the coconut, cranberries, sunflower seeds, and dates, and stir to combine.

4

Divide the mixture among the lined muffin cups. Bake for 17 to 22 minutes, or until slightly golden around the edges. Put the pans on a wire rack and let cool 5 minutes. Remove the treats from the pans and let cool 10 minutes.

Covered tightly and stored in the refrigerator, leftover treats will keep for about 3 days.

5

NOTE: Gluten-free, quick cooking rolled oats are cut into slightly smaller pieces than the “old fashioned” variety, so that they cook faster. I use quick cooking rolled oats in cookies, muffins, pie crusts, cakes, crisps, pie fillings, quick breads, meatless loaves, gravies, and vegan burgers. If you are cooking gluten-free, purchase oats that are certified to be gluten-free.

Ingredients

Directions

1

ABOUT THE RECIPE:

These babies are ready for the oven in 10 minutes flat! Filled with kid-friendly, nutritious, and delicious ingredients like dates, cranberries, sunflower seeds, and bananas, these gluten-free treats make a beautiful breakfast bite, an excellent afternoon snack, or healthy dessert!

Makes 24 Treats

2

INGREDIENTS:

2 medium ripe bananas, peeled
¼ cup maple syrup
1½ cups gluten-free, quick cooking or old fashioned rolled oats (do not use “instant oats)”
½ cup unsweetened shredded dried coconut
1⁄3 cup sweetened dried cranberries, dried cherries, or raisins
¼ cup raw or roasted sunflower seeds
6 to 8 Medjool dates, pitted and diced

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line two, 12-cup mini-muffin tins with paper liners.

Put the bananas and maple syrup in a medium bowl and mash into a chunky purée using a potato masher or large fork. Add the oats and stir to combine. Add the coconut, cranberries, sunflower seeds, and dates, and stir to combine.

4

Divide the mixture among the lined muffin cups. Bake for 17 to 22 minutes, or until slightly golden around the edges. Put the pans on a wire rack and let cool 5 minutes. Remove the treats from the pans and let cool 10 minutes.

Covered tightly and stored in the refrigerator, leftover treats will keep for about 3 days.

5

NOTE: Gluten-free, quick cooking rolled oats are cut into slightly smaller pieces than the “old fashioned” variety, so that they cook faster. I use quick cooking rolled oats in cookies, muffins, pie crusts, cakes, crisps, pie fillings, quick breads, meatless loaves, gravies, and vegan burgers. If you are cooking gluten-free, purchase oats that are certified to be gluten-free.

Easy Oat-Date Breakfast Treats

Recipe adapted from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book HERE.

Looking for all of the recipes from Season Ten in one book? Purchase a signed copy of JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition, HERE. It’s the companion cookbook to Season Ten!
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